RECIPE: WATERMELON PISTACHIO SUNDAE

Even though I’ve never had them outside of ice cream and pudding, I can say with confidence that I’m a fan of pistachios. Of course, it could be that I’m just a big fan of ice cream and pudding, but I’m pretty sure I liked what the pistachios brought to the dessert, which means I’d probably like them in today’s recipe.

That’s especially true because the pistachios in today’s recipe are candied. That basically means they’ve got a baked-on sugary coating which, in my book, is always a good thing.

WATERMELON PISTACHIO SUNDAE

INGREDIENTS

3 cups chopped seedless watermelon

6 scoops raspberry sorbet

1 cup marshmallow sauce

1 cup candied pistachios

CANDIED PISTACHIOS

1 lightly beaten egg white

2 tablespoons maple syrup

2 teaspoons brown sugar

¼ teaspoon salt

1 cup roasted, salted and shelled pistachios

DIRECTIONS

To candy pistachios, preheat oven to 300ºF. In a medium mixing bowl, combine egg white, syrup, brown sugar and salt. Stir in pistachios until evenly coated. Spread on foil-lined baking sheet and bake 15-20 minutes, stirring once, until crisp and lightly browned. Cool. Break apart.

Arrange the watermelon in the bottoms of 6 sundae cups or martini glasses. Top with scoops of sorbet. Drizzle sauce over sorbet and sprinkle candied pistachios over sundaes and serve immediately. Serves 6.